I LOVE anchovies, and this was very good! I sauteed a 12-ounce package of bay scallops in butter, with a sprinkle of garlic salt, a sprinkle of dried chives, and a splash of white wine. I made the dressing with a whole 2-ounce tin of anchovy filets (drained and blotted dry)! As I made the recipe, it would generously serve 3-4. Made for my Preemie Orphanage Adoption Spring PAC 2011.

Whisk first 10 ingredients together well and set aside so the flavors can develop for 15 minutes. Dry off scallops and sear off in a little olive oil, a minute on one side, 30 seconds on the other side -- you don't want to overcook them! Toss lettuce with croutons and parmesan cheese. Top with scallops.